I love wrapping asparagus in filo. It doesn't get much easier to create a thoughtful appetizer. This particular batch is pareve as I wanted to use regular and black sesame seeds. Other times, I roll the asparagus in filo and then sprinkle it with Parmesan cheese. It all depends on if I'm looking to make a pareve or dairy appetizer.

My preference is to use medium sized asparagus. If we go larger, we have to peel the stalks of those triangle shaped scales on the sides lest bugs hide within them. Much easier to use slightly narrower stalks and avoid that step. I also like to trim my asparagus spears to the same lengths. With the filo still wrapped, I cut through the thickness to the desired width. Then, I unwrap the filo and layout each sheet. Brush with canola or olive oil and roll, brush with oil and sprinkle seeds or cheese on top.